Vegan Potato Corn Chowder

Recipe: Vegan Potato Corn Chowder

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Serving size: 2653.52 g
Servings per recipe: 4
Prep time: 15 minutes
Cook time: 20 minutes

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• 2 tsp Vegetable Oil
• 2 Cloves garlic, minced
• 2 Stalks celery, diced
• 1 sm Yellow onion, diced
• 4 Medium Russet potatoes, coarsely chopped
• 4 C Veggie stock
• 1 can Creamed corn
• 1 tbsp Honey
• 1/4 tsp ground cayenne pepper
• 1/2 C Cashew cream
• 2 tsp Fresh parsley chopped

Directions

In a large pan, add the oil and add the celery, onion and garlic. Sauté over medium heat, until the vegetables are soft. Stir in the veggie stock, potatoes, creamed corn, honey and cayenne pepper; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork. Add the cream and parsley return to a light simmer, stirring occasionally. Remove the soup from the heat and let sit for about 5 minutes.

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